Roast Cauliflower & Spiced Honey Carrots with Whipped Hummus
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I sometimes say “This dish is going on the Cafe Menu” – which means that if I were ever to start a cafe, this dish would be on the menu. I’ve gathered together three of Yotam Ottolenghi’s ideas and added a bit.
Serves 2 people.
Whipped Hummus
I’m not even sure if Ottolenghi uses this term, but others do. The idea is that the hummus is smooth and creamy.
The simplest thing is to follow Ottolenghi’s advice here. The secret is to use dried chickpeas and use the bicarb of soda to help get rid of the hulls.
NOTE: Save 2/3 cup of the whole, cooked chickpeas (see below).
Carrot and Cauliflower
Divide 1/4 of a small to medium cauliflower into florets. Mix with 1 tbsp olive oil and 1/2 tsp salt.
The carrots are part of a recipe from his book Plenty More. Just buy it. The book is fantastic….
Christmas Lunch 2015
Our Christmas meal is naturally something of a feast, with bits of preparation happening over several weeks, starting with the marinating with the fruit for the Christmas cake. It has become a bit of a tradition to produce a menu as follows (printed back to back and folded).
Quinoa Salad
Here’s a salad idea from 2013 that I’m bringing over from my old blog’s recipe page. The original recipe, which I varied, can be found here. This was my second time cooking with quinoa, which I struggle to enjoy. But this worked fine! Ingredients 3/4 cup quinoa, rinsed 2 tomatoes, diced or 1/2 punnet cherry…
Brined BBQ Chicken
As well as BBQing some marinated chicken hearts on rosemary branches the other day, I brined and BBQed a chicken with charcoal and hickory wood. I’ve never brined a chicken before, and it came up amazingly moist and tender. This simple brine recipe comes from “Slow Fire” by Ray Lampe. Heat 1 cup of water…
Five Cheese Prawn and Pesto Pizza
We went to the Adelaide Cheese Festival on the weekend and came home with a swag of cheeses. Since we ALREADY had cheese in the fridge, the challenge is to eat it all. So this is a variation on a quattro formagio. Home-made pesto on the base. Then gouda, blue vein, ricotta, and goats cheese, garlic…
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